食品中桔霉素控制方法的研究进展

Progress in controlling citrinin in foods

摘要:

桔霉素(Citrinin，CIT)是由青霉、曲霉和红曲霉属产生的一种具有肾毒性的真菌毒素。许多食品和饲料中均含有桔霉素，污染范围十分庞大。桔霉素可与其他真菌毒素发生协同作用，如展青霉素(Patulin，PAT)、赭曲霉毒素(Ochratoxin，OTA)等，从而增强其毒性作用，对人及动物健康造成更大的危害。现阶段常用的控制手段主要有物理、化学和生物方法，均取得了一定的成就。本文简单介绍了桔霉素的毒性及污染状况，对桔霉素控制方法的研究进展进行了综述。

Abstract:

Citrinin is a nephrotoxicity fungal metabolite produced by several fungi of the genera Penicillium, Aspergillus and Monascus, and contaminates food and feed. Citrinin synergistically combines with other mycotoxins, such as patulin and ochratoxin to cause great harm to human and animal health. This article reviews the scope of citrinin toxicity and the progress of different methods to control citrinin in food and feed.